Thai Chicken Breast Plate
803
Calories
66g
Protein
68g
Carbs
30g
Fat
Chicken Breast seared and served over cup cooked jasmine rice with cup bell pepper and bright aromatics.
Protein 66g · Carbs 68g · Fat 30g
15 min
Prep
18 min
Cook
$4
Per Plate
803
Calories
What You Need
- 6 oz chicken breast
- 1 cup cooked jasmine rice
- 1 cup cooked broccoli (from about 1.5 cups raw florets)
- 1 cup cooked snap peas (from about 1.5 cups raw)
- 1/2 cup cooked diced bell pepper (from about 3/4 cup raw)
- 1/2 cup coconut milk
- 1 tbsp coconut aminos
- 1/2 lime
- 1 tsp grated ginger
- 1/4 cup basil
- 12 oz chicken breast
- 2 cup cooked jasmine rice
- 2 cup cooked broccoli (from about 1.5 cups raw florets)
- 2 cup cooked snap peas (from about 1.5 cups raw)
- 1 cup cooked diced bell pepper (from about 3/4 cup raw)
- 1 cup coconut milk
- 2 tbsp coconut aminos
- 1 lime
- 2 tsp grated ginger
- 1/2 cup basil
- 18 oz chicken breast
- 3 cup cooked jasmine rice
- 3 cup cooked broccoli (from about 1.5 cups raw florets)
- 3 cup cooked snap peas (from about 1.5 cups raw)
- 1 1/2 cup cooked diced bell pepper (from about 3/4 cup raw)
- 1 1/2 cup coconut milk
- 3 tbsp coconut aminos
- 1 1/2 lime
- 3 tsp grated ginger
- 3/4 cup basil
- 24 oz chicken breast
- 4 cup cooked jasmine rice
- 4 cup cooked broccoli (from about 1.5 cups raw florets)
- 4 cup cooked snap peas (from about 1.5 cups raw)
- 2 cup cooked diced bell pepper (from about 3/4 cup raw)
- 2 cup coconut milk
- 4 tbsp coconut aminos
- 2 lime
- 4 tsp grated ginger
- 1 cup basil
Before You Start
Pat the chicken dry, warm the rice, cut the broccoli into florets, and slice the bell pepper and trim the snap peas so they are ready when the pan is hot.
How To Make It
- Season the chicken and sear it over medium high, 5 to 6 minutes a side, until golden and it reaches 165°F in the center with no pink, then rest it a few minutes and slice.
- Cook the broccoli and bell pepper in the same pan with a splash of water, 4 to 5 minutes, until bright and just tender.
- Add the snap peas and cook, 2 to 3 minutes, until bright green and crisp tender.
- Pour in the coconut milk, coconut aminos, ginger, and lime and simmer, 3 to 4 minutes, until it thickens into a light sauce, then fold in the basil.
- Serve the sliced chicken and vegetables over the warm jasmine rice and spoon the sauce over.
Fix It: If the sauce looks thin, let it bubble another minute or two so it reduces and clings to the chicken.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 18 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories803
- Protein66g
- Carbs68g
- Fat30g
- Fiber9g
- Sodium266mg
Bonus Benefits
- Steady Energy
- Eating Well
- A Healthy Weight
- Joint Comfort
- Cycle Support
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Ginger: warming aromatics, reported to reported to settle the stomach.
Ginger: warming aromatics, reported to reported to settle the stomach.
Tools For This Recipe
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